Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Apple and Almond Custard Tart Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Total Time: 1 hr 45 mins Servings: 8 This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother. Ingredients For the crust: ¾ cup all-purpose flour, (spooned and leveled) ¼ teaspoon baking powder 6 tablespoons (¾ stick) unsalted butter, room temperature ½ cup sugar 1 large egg ½ teaspoon pure almond extract For the filling: 4 tablespoons (½ stick) unsalted butter, room temperature ½ cup sugar 1 large egg 1 ½ teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon) 3 tablespoons all-purpose flour (spooned and leveled) ½ cup heavy cream 1 Granny Smith apple, peeled, cored, and sliced ¼ inch thick ⅓ cup sliced blanched almonds Directions Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined. Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes. Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside. In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack. Cook's Notes This dough is so soft that you need a spatula to spread it in the tart pan. Rate it Print